Lemon Souffle Tart

I can hardly believe it myself. It was cold today. 28 degrees was the high. The high! I live in North Carolina! C’mon!

And it was a cold and lazy Sunday. I was bored. Look what I made to entertain myself.

And I couldn’t have done it without my Microplane Grater. I think it is my favorite kitchen tool. (Yes, I know there is a chip in my saucer. :))

This was my first tart of any kind. I found the recipe in Julia Child’s Mastering the Art of French Cooking on page 645. Guess what movie I made my husband watch with me last night. You guessed it. Julie and Julia with Meryl Streep. Come to think of it, I have only seen two movies this past year in a theatre and both starred Meryl Streep. I saw Julie and Julia earlier in the summer staring Meryl Streep as Julia Child and I just saw It’s Complicated also starring Meryl Streep. I guess you could call me a fan.

Yes, I made a Lemon Souffle Tart today. It was all the things it was supposed to be; light, airy, fluffy, sweet, lemony, and tart. My boredom solving project was well received by the other members in my family. Thanks Julia :)

Here is the recipe:

Tarte Au Citron

1 10 inch cooked, pie crust shell. Bake it off till it barely colors so it will not brown too much when it goes again into the oven.

Preheat the oven to 325 degrees.

1/2 Cup granulated sugar 4 egg yolks

1 grated rind of 1 lemon

3 TBSP lemon juice

Gradually beat the sugar into the egg yolk and continue beating until mixture it thick, pale yellow , and falls back on itself forming a slowly dissolving ribbon. Beat in the rind and juice. Set bowl over not-quite simmering water and stir with wooden spoon until mixture is too hot for your finger (165 degrees), and thickens enough to coat the spoon lightly, Be careful not to over beat it and scramble the egg yolks.

4 egg whites

A pinch of salt

1/4 cup granulated sugar

Beat the egg whites and salt until soft peaks are formed; sprinkle on the sugar and continue beating until stiff peaks are formed. Fold the egg whites delicately into the warm lemon mixture and turn into the tart shell.

Bake for about 30 minutes in the middle of the pre-heated oven. It is done when top is lightly brown and a cake tester plunged into the center comes out clean. Sprinkle with powdered sugar. If you cannot serve it immediately, leave in turned off hot oven with the door ajar. It will sink slightly as it cools. Serve warm or cold. Best when it is hot.